Shaved Asparagus with Fennel and Caerphilly Cheese

Freshly picked asparagus, sliced raw into thin slivers and combined with just a few other simple ingredients is an exceptional combination. I created this recipe when I worked alongside Mark Hix. Choose thicker stems of asparagus as they are easier to shave.

8-10 Medium Fresh Asparagus Spears 1 Young Head of Fennel, trimmed 1 Handful of Salad Leaves (buckler leaf sorrel or land cress) 1 Pinch Salt and Freshly Ground Pepper 70-80g Aged Caerphilly Cheese

For the dressing:

1/2 Lemon, grated zest and juiced 4 –5tbsp Cold-Pressed Rapeseed Oil

Remove the woody ends of the asparagus and peel the lower end of the stalks. Using a very sharp knife, cut the asparagus on the diagonal into very fine, thin slices.

Halve the fennel and, again using a very sharp knife, slice the fennel as thinly as possible and place in a bowl with the asparagus.

Mix the ingredients for the dressing together in a screw-topped jar and season with salt and pepper.

Add the leaves and feathery fennel tops to the asparagus and fennel, and season lightly. 

Toss in with the dressing and arrange. 

Shave the Caerphilly cheese with a small, sharp knife or a vegetable peeler and scatter over the salad, and enjoy. 

ingredients

• Asparagus

• Fennel

• Salad Leaves

• Salt and Pepper

• Caerphilly Cheese

• Lemon

• Rapeseed Oil